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Garlic Polenta with Baby Portabella Mushrooms

1 package baby portabella mushrooms, sliced
2 Tbsp. olive oil
½ tsp. The Spice Hunter Chef’s Shake
6 cups water
2 tsp. salt
1 ¾ cups yellow cornmeal
3 Tbsp. butter
½ tsp. The Spice Hunter Granulated Roasted Garlic
¼ cup Asiago cheese, grated

In a medium sauté pan, heat the olive oil over medium high heat. Add the mushrooms and sauté until tender, about 7-9 minutes. Add the Chef's Shake and cover to keep warm. Meanwhile, bring the water to a boil and add the salt. Slowly whisk in the cornmeal. Reduce the heat and simmer for 15 minutes, until the mixture has thickened. Add the butter, granulated roasted garlic, and cheese. Top with the sautéed baby portabella mushrooms.